(Pillowy-Soft!) Ricotta Ravioli 🍝 gluten free & keto

Think of these grain free and keto ravioli as pillowy-soft bites from heaven! Filled with spinach, ricotta and toasted pine nuts, they’re then fried in a garlic and thyme-infused brown butter for a killer result.

Gluten Free, Low Carb & Keto Ravioli with Ricotta and Spinach Filling

Spinach & Ricotta Keto Ravioli

Pillowy-Soft!

I looove to fill up these keto ravioli with spinach, ricotta and toasted pine nuts. Simple, yet ridiculously tasty. They’re then cooked in a garlic and thyme-infused butter; which browns as the ravioli cook, yielding a delicious dipping sauce.

Just don’t forget the cherry tomatoes, as they lighten up the dish beautifully!

Fun fact: since the recipe was first published (back in January ’18), many of you have informed me that there’s such a thing as toasted ravioli up in St. Louis (and that these are not far off!). How neat is that?!

p.s. These guys are super awesome for meal-prepping! Simply whip up a large batch, freeze, and cook straight from the freezer as needed.

Gluten Free, Low Carb & Keto Ravioli with Ricotta and Spinach Filling

The Flours

Think almost the same ingredients: almond flour, coconut flour and a touch of xanthan gum (minus the baking powder). But slightly wetter, so you’re able to get it nice and thin (think almost translucent).

p.s. click through for specific brands I use personally (i.e. they work best!).

The Method

The real trick here is to get the keto pasta dough nice and thin. This way you’ll end up with pillowy-soft ravioli, as opposed to doughy ones. In the end, you want the filling-to-dough ratio to be much greater.

1. Roll out the dough between parchment paper

This is easiest done using either a tortilla press (cast iron ones are the best) or an actual pasta machine. But a rolling pin (with some patience) will work too. The dough should end up translucent when held up against natural light.

Gluten Free, Low Carb & Keto Ravioli with Ricotta and Spinach Filling

2. Add filling

Heap roughly a tablespoon of filling onto the dough. Drape a second piece over it and press around the edges to seal, removing any air bubbles. The dough will sticky, so no egg wash is needed.

Gluten Free, Low Carb & Keto Ravioli with Ricotta and Spinach Filling

3. Trim

I simply used a cookie cutter here, but feel free to use whatever floats your boat. Just keep in mind that you’ll want to trim the edges close to the filling.

Gluten Free, Low Carb & Keto Ravioli with Ricotta and Spinach Filling

4. Freeze

You’ll want to freeze the ravioli for 15 minutes prior to cooking. And yes, you can go ahead and freeze them too, but thaw them out slightly before cooking. You’ll also want to cook these guys always in a little olive oil or butter, never in water (they’ll just be mushy). But they’re absolutely killer fried.

Pillowy-Soft Spinach & Ricotta Keto Ravioli

Course: Appetizer, Entree, Main

Cuisine: Italian

Keyword: gluten free, grain free, keto, low carb

Prep Time:15minutes

Cook Time:45minutes

Total Time:1hour

Servings:20ravioli

Calories:88kcal

Think of these grain free and keto ravioli as pillowy-soft bites from heaven. Filled with spinach, ricotta and toasted pine nuts, they're then fried in a garlic and thyme-infused brown butter for a killer result.

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Instructions

For the keto pasta dough

Pour in apple cider vinegar with the food processor running. Once it has distributed evenly, pour in the egg. Add water teaspoon by teaspoon, as needed, until the dough forms into a ball. The dough should be firm, yet sticky to touch and with no creases (which mean the dough is dry and you need to add a little more water).

Wrap dough in cling film and knead it through the plastic for a couple minutes. Think of it a bit like a stress ball. Allow dough to rest for 15 minutes at room temperature and place in the fridge for 45 minutes (and up to five days).

For the ricotta & spinach filling:

Heat up olive oil in a skillet or pan over medium heat. Add garlic and sauté briefly until golden. Add spinach and turn down the heat. Once wilted, squeeze out excess liquid, transfer it to a board and roughly chop it. Allow to cool.

To assemble the keto ravioli

Roll out the pasta to its thinnest point using a pasta machine or a tortilla press (between parchment paper). You can also use a rolling pin, but it'll take a little longer. The dough should end up translucent when held up against natural light.

Heap roughly a tablespoon of filling onto the dough (see pictures in post). Drape a second piece over it and press down around the edges to seal, removing any air bubbles. The dough will sticky, so no egg wash is needed. Trim the edges close to the filling using a cookie cutter (or pizza cutter/knife/glass). Place all the ravioli on a baking tray and freeze for 15 minutes prior to cooking.

For the thyme-butter sauce

Heat up butter and oil in a skillet or pan over low heat. Once warm, add in garlic slivers and thyme. When the garlic begins to brown, add in chilled ravioli.

Cook ravioli in the butter until golden all over, a minute or two on each side. If the garlic slivers begin to brown too much, you'll want to pull them out (do not discard).

Serve right away over a bed of cherry tomatoes and topped with slivered parmesan and the crispy garlic slivers (opt out if garlic isn't your thing).

Recipe Notes

Feel free to go ahead and freeze the ravioli, but you’ll want to thaw them out slightly before cooking.

This recipe yields 20 x 2 1/2 inch ravioli. Nutrition facts below were estimated per ravioli with the filling, so a serving of four pieces is 6g net carbs.

I made these and used a 3″ round circular ravioli cutter, and the dough recipe yielded approximately 11 ravioli. I did roll the dough to translucent thinness and filled as much as I could with the filling but have around 50/55% of the filling still after filling all of those and exhausting the dough. I served mine with a sauteed seafood mix. The taste of these done is phenomenal! I would just either cut the filling recipe in 1/2 or double the dough recipe.

I made lasagne today using the dough recipe, subbed chia seeds for xanthan gum, as I didn’t have any. I made the dough in the food processor, chilled it, cut it in half, and rolled out with a rolling pin as thin as I could. Ended up approx 1mm thick. I rolled between parchment paper. Then transferred the dough to a pizza tray and baked it for 7min at 160C. Let cool, then cut into lasagne dish size, and proceeded as normal. Lasagne had a nutty and coconutty flavour, but was not unpleasant, just different. Will be making this again. 🙂

I have to admit…I really screwed up on this recipe. I was creating several meals and had other things to tend to so the night before I had written down the ingredient to the filling. I decided to add leftover chicken to mine. I didn’t think about sautéing the spinach or toasting the pine nuts. I just created a filling. Made the dough as per process. Found an old grill cheese maker to flatten out the dough. Then used a cake pop holder to create pockets to make the ravioli. I would equate them to toasted perogies and you could even add sour cream. Five pieces were plenty filling enough!!

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